Ingredients Jump to Instructions ↓

  1. 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)

  2. 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)

  3. 1 teaspoon (or more) fleur de sel or coarse kosher salt

  4. 5 tablespoons extra-virgin olive oil, divided

  5. 1 1/2 tablespoons red wine vinegar

  6. 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

  7. 6 cups fresh arugula leaves or small watercress sprigs

  8. 1 cup crumbled feta cheese (about 5 ounces)

  9. 1/2 cup sliced almonds, lightly toasted

Instructions Jump to Ingredients ↑

  1. Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

  2. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.


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